Thanks for posting the photo so I can see what a real Neapolitan pizza looks like .

If you will permit, I have a few questions. Was the pizza baked in a wood-fired oven? Is there a direct relationship between the amount of starter you use and the amount of bubbling in the crust? And, using the natural starter in a typical amount (such as recited in your recipe), how long will a dough made with the Caputo 00 pizzeria flour survive at normal room temperature before overfermenting?

I now have a visual goal to shoot for. Thank you for the inspiration. The only other time I have seen a true Neapolitan Margherita has been in books. Your latest creation is at a minimum, their very equal.

In examining the photo as closely as possible, I'm guessing that the tomato sauce is comprised of crushed tomatoes with no sauce whatsoever?

Also, is the basil cooked at the same time the pizza is put into the oven or is it added after coming out of the oven?